Carrot Cake

CARROT CAKE
Preparation time 40 minutes +
Total cooking time 1 hour 30 minute
Serves 8-10

1 cup selfraising flour
1 cup plain (all-purpose) flour
2teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon freshly grated nutmeg
1 teaspoon bicarbonate of soda (baking soda)
1 cup oil
1 cup soft brown sugar4 eggs
½ cup golden syrup
2 ½ cup grated carrot
½ cup chopped pecans freshly grated nutmeg, extra, to sprinkle

Lemon icing (frosting)
6 oz cream cheese,softened
2 oz unsalted butter, softened
1 ½ cup confectioners’ sugar
1 teaspoon natural vanilla extract
1-2 teaspoons lemon juice

1 Preheat the oven to 160C (315 F). Lightly grease a 23 cm (9 in) round cake tin and line the base and side with baking paper.
2 Sift the flours, cinnamon, ginger, nutmeg and bicarbonateof soda into a large bowl and make a well in the center.
3 Whisk together the oil, sugar, eggs and golden syrup until combined. Add this mixture to the well inthe flour and gradually stir until smooth. Stir in the grated carrot and nuts, then spoon into the tin and smooth the surface.
4 Bake for 1 ½ hours, or until askewer inserted into the center of the cake comes out clean. Leave the cake in the tin for at least 15 minutes before turning out onto a wire rack to coolcompletely.
5 To make the icing, beat the cream cheese and butter using electric beaters until smooth. Gradually add the confectioners’ sugar alternately with thevanilla and lemon juice, beating until light and creamy. Spread the icing evenly over the cake using a flat-bladed knife. Sprinkle with freshly grated nutmeg to serve.